《图解本草纲目中药蔬果养生速查全书》本着简约而不简单的风格，对《本草纲目》进行了全新的诠释。删繁就简，《图解本草纲目中药蔬果养生速查全书》挑选了《本草纲目》中最具代表性的中药88种，浓缩经典中的精华，并再补充现代营养素等实用知识，增加《本草纲目》的可用性，使用药材时能更得心应手，并有速查手册可查阅服用中药时的禁忌，增加翻查时的便利。最后，《图解本草纲目中药蔬果养生速查全书》知识性与实用性并重，既有传统中医药学的内涵，又融入传统文化的价值观，升华了中药的精神品质。 《本草纲目》这部伟大的著作，吸收了历代本草著作的精华，尽可能的纠正了以前的错误，补充了不足，并有很多重要发现和突破，是到16世纪为止我国最系统、最完整、最科学的一部医药学著作，被誉为“东方药物巨典”。

《专家指导美容养颜特效食谱》内容简介：女人外表的美丽和身体内部的健康是合二为一的。身体健康了，气色会更好，情绪会更佳，自然就美丽了。所以，女人的健康是美丽的基础，注重内调外养是打造美丽容颜的不二法宝。《专家指导美容养颜特效食谱》主要教广大女性朋友如何从饮食入手，塑造美丽容颜，对女性常见病进行饮食调理，从专业营养师的角度，教会女人在不同的时候应该吃什么，怎么吃。

What's cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.

A complete guide to the 160 most essential flavors, and their numerous combinations, offering new inspiration for the cook who has everything. In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants--all in her quest to uncover the planet's essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes. Beautifully packaged, "The Flavor Thesaurus "is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.